oster expressbake breadmaker model ckstbrtw20 instruction manual & recipes

OSTERExpressBakeBread Maker

Model CKSTBRTW20

Instruction Manual

Custom Recipes

Additional RecipeAdditional Recipes

Breadmaker Part Storewww.bonanza.com/booths/BreadmakerPartStore

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2LB. EXPRESSBAKE® BREADMAKER2LB. EXPRESSBAKE® BREADMAKER

User Guide & RecipesCKSTBRTW20

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SafetySeguridad

How to useCómo usar

CleaningCuidado y Limpieza

FAQsPreguntas frecuentes

RecipesRectas

WarrantyGarantía

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IMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautions should always be followed including the following:

1. Read all instructions, product labels and warnings before using the breadmaker.

2. Do not touch hot surfaces. Always use oven mitts when handling hot materials, and allow metal parts to cool before cleaning. Allow the bread maker to cool thoroughly before putting in or taking off parts.

3. When unit is not in use and before cleaning, unplug the breadmaker from wall outlet.

4. To protect against risk of electrical shock, do not immerse appliance, cord or plugs in water or other liquids.

5. Close supervision is always necessary when this or any appliance is used by or near children, or incapacitated persons.

6. Do not place anything to rest on the power cord. Do not plug in cord where people may walk or trip on it.

7. Do not operate this or any appliance with a frayed or damaged cord, or plug, or after the appliance malfunctions or is dropped or has been damaged in any manner. Take appliance to the nearest authorized service facility for examination, repair, or electrical or mechanical adjustment.

8. Do not let the cord hang over the edge of a table or counter or touch hot surfaces. Do not place on an unsteady or cloth-covered surface.

9. Avoid contact with moving parts.

10. Do not use attachments not recommended by the manufacturer; they may cause fi re, electric shock or injury.

11. Do not use outdoors or for commercial purposes.

12. Do not place the appliance near a hot gas or electric burner, or in a heated oven.

13. Do not use appliances for other than intended purpose.

14. To unplug, turn power off , grip plug and pull from wall outlet. Never pull on the cord.This appliance has a polarized plug, (one blade is wider than the other). As a safety feature to reduce the risk of electrical shock, this plug is intended to fi t in a polarized outlet only one way. If the plug does not fi t fully in the outlet, reverse the plug. If it still does not fi t, contact a qualifi ed electrician. Do not attempt to defeat this safety feature or modify the plug in any way. If the plug fi ts loosely into the AC outlet or if the AC outlet feels warm do not use that outlet.Use of extension cords: A short power supply cord has been provided to reduce the risk of injury resulting from becoming entangled in or tripping over a longer cord. Extension cords are available from hardware stores and may be used with care. The cord should be arranged so that it will not hang over the counter or tabletop where it can be pulled by children or tripped over accidentally. Electrical Power: If electric circuit is overloaded with other appliances, your breadmaker may not operate properly. The bread maker should be operated on a separate electrical circuit from other operating appliances.

THIS UNIT IS INTENDED FOR HOUSEHOLD USE ONLY.

SAVE THESE INSTRUCTIONS

LEARNING ABOUT YOUR EXPRESSBAKE® BREADMAKER

a

b

e

f

g

h

i

j

c

d

Glass viewing window

Vent

Top lid assembly

Measuring Scoop

Measuring Cup

Breadmaker

Control Panel/LCD Display

Removable Bread Pan

Kneading Blade

Kneading blade removal tool

a b

c

f

g

i

j

d

eh

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HOW TO:

Preparing your breadmaker1 Place the breadmaker on a counter where the plug will reach an outlet. DO NOT

yet plug the machine into the wall outlet. You will be shown later when to do this.

2 Make sure you can open the breadmaker top without hitting the top of kitchen cabinets.

3 Open the lid and remove the baking pan. To do this, simply grasp the handle of the pan and pull straight up. Use a gentle, non-abrasive soap and wash, rinse, and dry the pan thoroughly.

4 Attach the kneading blade (a) to the baking pan (b), as shown. You will fi nd the kneading blade in a small plastic wrap attached to the power cord.

5 Set the pan aside. Do not yet place the pan into the breadmaker.

You’re ready to start!

a

b

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Baking BreadThe simplest way to learn how to bake bread is to follow a basic recipe. The following recipe is easy and the bread is delicious. Before you begin make sure you have the following measuring equipment:

- Liquid measuring cup - Dry measuring cups - Measuring spoons

You will need the following ingredients: - Water - Butter/Margarine - Salt - Bread fl our (be sure to buy bread fl our,

preferably for bread makers) - Dry milk - Sugar- Active, fast rising yeast

Measuring ingredientsThe most important secret of making bread is exact measurements, that’s the key to successfully baking bread. With wet ingredients, use ONLY measuring cups with the cups/ounces marked clearly on the side. After fi lling the measuring cup, place it on a fl at surface and view it at eye level to make sure the amount of liquid is exact. Then, double check.With dry ingredients, always “level off ” the measurement with the back of a knife or a spatula to make sure the measurement is exact. Another helpful tip is to never use the cup to scoop the ingredients (for example, fl our). By scooping, you could add up to one tablespoon of extra ingredients. Fill the measuring cup with a spoon before leveling off .

Order of adding ingredientsThe SECOND most important secret of making bread is putting the ingredients into the breadmaker in the EXACT order given in the recipe. This means:

- FIRST, liquid ingredients - SECOND, dry ingredients - LAST, yeast

Also, make sure ALL ingredients are at room temperature, (between 77°–85° F) unless otherwise noted in the recipe. Note: Temperatures too cool or too hot can aff ect the way the bread rises and bakes. It’s a good idea to start with all new, fresh ingredients (especially fresh fl our and yeast). Now, let’s try a simple (but really good) recipe.

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Traditional White Bread 2 lb. loafIngredients: 1 & 3/8 cups water2 tablespoons softened butter or margarine4 cups bread fl our2 tablespoons sugar2 tablespoons dry milk1 & 3/4 teaspoons salt2 & 1/4 teaspoons active dry yeast

Instructions:1 Carefully measure 1 and 3/8 cups water. Remember, use water that is room

temperature. DO NOT use very hot or very cold water. It’s a good idea to view the measuring cup at eye level to make sure you have measured exactly 1 and 3/8 cups.

2 Pour the water into the bread pan. 3 Carefully measure 2 tablespoons of butter or margarine that is at room temperature.

Add this to the bread pan. This takes care of all of the liquid ingredients for the recipe. Next comes the dry ingredients.

4 Measure 4 cups of bread fl our. Make sure not to “overpack” the fl our into the cup. To avoid over packing, a good trick is to fi ll the measuring cup to overfl owing, then tap the side of the cup with a knife or spatula to remove air pockets. Level off the measuring cup with the knife or spatula. Pour the fl our into the bread pan.

5 Measure 2 tablespoons of sugar. Again, make sure to level off the tablespoons for an exact measurement. Add the sugar into the bread pan.

6 Measure 2 tablespoons of dry milk. Level off the tablespoons of dry milk like all of the rest of the dry ingredients. Add the dry milk to the bread pan.

7 Measure 1 & 3/4 teaspoons of salt. It is especially important to measure the salt precisely because too much salt, even a little, can aff ect the rising of the dough. Add the salt to the bread pan.

8 Before adding the yeast, use your fi nger to form a well (hole) in the fl our where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure (again, leveling off ) 2 & 1/4 teaspoons of yeast and carefully pour it into the well you made in the fl our.

9 Carefully snap the baking pan into the breadmaker.10 Close the lid of the bread machine and plug the power cord into the wall outlet. The

following things will happen. The machine will “beep,” and the lights of the display will turn on. The time setting will say “3:25” hours.

11 Repeatedly press the “Crust Color” button to select the kind of crust you want. For this recipe we recommend “Medium”. Depending on the crust color you select, the arrow will be pointing to either light, medium or dark.

12 Press the “Start/Stop” button and your machine will start making bread. You will hear the breadmaker begin to mix the ingredients.

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Note: It is important that you DO NOT press the “Start/Stop” button while the breadmaker is making bread. If you do, the machine will turn off and you will need to start over again, from scratch. Note: It is important that you should not raise the lid for this recipe. (For other recipes you try later, you will need to raise the lid to add nuts, fruits, or other ingredients.) Caution: The breadmaker is very hot DO NOT handle the machine while it’s operating. DO NOT lift the lid while the breadmaker is baking bread.

Bread Machine Stages (for 2 lb. loaves)It’s fun to watch your bread being made through the viewing window. For the basic cycle, you can expect the following things to happen as the timer counts down to zero.To begin: The ingredients are kneaded for the fi rst time (5 minutes)At 3:20, the dough rests for 5 minutesAt 3:15, the dough is kneaded for the second time (20 minutes)At 2:55, the dough begins to rise (39 minutes)At 2:16, the dough is “punched down” (10 seconds)At 2:16, the dough continues to rise (25 minutes and 50 seconds)At 1:50, the dough is shaped (15 seconds)At 1:50, the dough comes to the last period of rise (48 minutes and 45 seconds)At 0:60, the dough begins to bake (60 minutes)At 0:00, the bread is fi nished.

After the bread is baked Caution: Do not put your face near the lid when you open the breadmaker, hot steam may escape that could burn you.Important: The breadmaker has an automatic “keep warm” setting that will keep your bread warm for up to one hour, we recommend however to remove the bread from the breadmaker right away to preserve its freshness.

1 Use pot holders or oven mitts to carefully lift the pan by its handle from the breadmaker.2 Turn the pan upside down onto a cooling rack and gently shake it until the bread comes

out. If it sticks, take a rubber spatula (metal can damage the pan’s surface) and carefully go around the sides of the loaf until the bread comes out.

3 If the kneading blade comes out with the bread, use the included kneading blade removal tool to remove it from the loaf, Remember, it will be hot!

Allow the bread to cool for 15 minutes before slicing and enjoying it.Important: If you wish to make another loaf of bread right away, please allow the breadmaker to cool down for 10 to 15 minutes with the cover open and the pan removed.

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Overview of Breadmaker FunctionsBread function: Please refer to the relative recipe and follow the below process

1 Insert the kneading blade into the bread pan.2 Place ingredients in the bread pan in the following order: liquid ingredients fi rst, dry

ingredients (except yeast) second and yeast last. Note: Yeast must NEVER come into contact with a liquid when you are adding ingredients.

3 Insert bread pan into breadmaker then gently close the lid.4 Plug in the breadmaker, the LCD will display “MENU 1 TIMER 3:25”. 5 Press the Menu Select button to choose the type of bread desired (Basic, French,

Whole Wheat, Sweet, Express Bake (1.5lbs.), Express Bake (2.0lbs.), Quick, European, Dough, Bagel Dough). Note: Display will indicate the Menu number corresponding to the bread type selected from 1 to 10.

6 Press the Crust Color Button to select the color crust desired (Light, Medium, Dark or Rapid). Note: Display will indicate the crust color with an arrow pointing to the corresponding crust color selected (select programs have fi xed settings).Note: Rapid setting is available on Basic, French or Whole Wheat programs and reduces the total time by about an hour for quicker results.

7 Press Loaf Size button to select loaf size (1.0lb, 1.5lb or 2.0lb). Note: Display will indicate the loaf size with an arrow pointing to the corresponding loaf size selected (select programs have fi xed settings).

8 If delay time is needed, press the up or down delay time arrows to adjust the delay timer accordingly, the delay timer can be set for up to 13 hours. Note: The delay time is calculated as the working time plus the delayed time (example for basic bread 2.0 lbs: delay time set to 13:00 hours = a delay time of 9 hrs. & 35 min. plus the working time of 3 hrs. & 25 min. for basic bread 2.0 lbs).

9 Press the “Start/Stop” button to start the breadmaker.10 If you need to stop the breadmaker, press the “Start/Stop” button for about 1 second,

the breadmaker will stop, however you will need to redo the process. 11 Once the program is complete and the display shows “0:00”, it will beep 15 times as a

warning then it will switch to keep warm mode. In keep warm mode, the “0:00” will fl ash. Note: Keep warm mode will last for up to 1 hour, after 1 hour it will beep 15 times and go back to the initial status.

12 When the machine beeps, indicating the program is fi nished, pull the bread pan straight up and out of the machine with oven mitts. Turn the bread pan upside down and gently shake until bread falls out. Take out the kneading blade from the bottom of bread using the included kneading blade removal tool and you are ready to eat.

Dough function: The dough function program is similar to the bread function, except that there is no baking mode operation. When the program is fi nished, it will beep 5 times as a warning. When the machine beeps, indicating the program is fi nished, remove the dough from the bread pan.

Baking function: This function can be used to bake bread or other dough. Please refer to the relative recipe and follow the below process

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1 Insert the bread pan into the breadmaker.2 Place all small pieces of food in a cluster inside the bread pan, then close the lid.3 Press the Menu Select button to select the Baking function.4 Press the ”Start/Stop” button to start the baking program.5 Once the program is complete and the display shows “0:00”, it will beep 5 times

as a warning then it will switch back to the initial status.6 At any time during the baking process, you can stop the program by pressing the

“Start/Stop” button.Note: For more even baking, it is recommended to slice food into smaller sizes and distribute them evenly in the bread pan.

Breadmaker Settings (for 2 lb. loaves) Your breadmaker can bake almost any kind of bread. Recipes are included to clearly show you which setting you should use. This model has 12 settings total – 9 bread settings (basic, French, whole wheat, sweet, European, dough, bagel, jam and bake) and 3 fast bake settings (express bake 1.5lbs., express bake 2.0lbs. and quick).

1 Basic 2 lbs. (Time: 3 hours, 25 minutes) 2 French 2 lbs. (Time: 3 hours, 35 minutes) 3 Whole Wheat 2 lbs. (Time: 3 hours, 23 minutes) 4 Sweet 2 lbs. (Time: 3 hours, 27 minutes) 5 Express Bake 1.5 lb (Time: 58 minutes) 6 Express Bake 2.0 lb (Time: 58 minutes) 7 Quick 2 lbs. (Time: 1 hour, 43 minutes)8. European 2 lbs. (Time: 3 hours, 30 minutes)9 Dough (Time: 1 hour, 30 minutes)

10 Bagel Dough (Time: 2 hours)11 Jam (Time: 1 hour, 5 minutes)12 Bake (Time: 1 hour) Note: Times are approximate based on loaf size.

Basic - This setting is probably used more than any other because it gives you the best results with just about any recipe. French - Use this setting for making French breads. French bread takes longer to knead, rise, and bake, providing a heartier crust. Whole Wheat - The whole wheat setting off ers a longer rise time for breads that contain more than 50% whole wheat fl our. Sweet - The sweet setting is for baking breads with high amounts of sugar, fats, and proteins, all of which tend to increase browning. Express Bake(1.5LB) - Use this setting for baking smaller loaves of bread in under one hour. Express Bake (2.0LB) - Use this setting for baking larger loaves of bread in under one hour.Quick - Use this setting for baking bread quickly - time is slightly longer than Express Bake but the texture will be fi ner.European - Use this setting for baking European style breads like sourdough to focaccia to raisin pumpernickel.

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Dough - This setting lets you prepare dough for rolls, specialty breads, pizza, etc. which you shape by hand, allow to rise, then bake in a conventional oven. Bagel Dough - This setting lets you prepare dough for bagels which you shape by hand, allow to rise, then bake in a conventional oven. Jam - This setting is for baking jams and marmaladesBake - This setting is for baking dough.

EXPRESSBAKE® Breadmaker Setting:Making Bread In Under 1 HourYour OSTER® breadmaker can bake great bread in under 1 hour. This is called the “EXPRESSBAKE® Breadmaker” setting. EXPRESSBAKE® Breadmaker setting loaves are a little diff erent from loaves baked on non-EXPRESSBAKE® Breadmaker settings. Make sure to try the diff erent settings to see which of them you prefer.There are a few things you should know about the EXPRESSBAKE® Breadmaker settings that are diff erent than the other settings.

• EXPRESSBAKE® Breadmaker setting breads tend to have a darker, thicker crust than other kinds of bread. Sometimes there will be a crack in the top of the crust. This is because baking is done at higher temperatures. They also tend to be shorter, denser loaves.

• You CANNOT use the Delay Timer for the EXPRESSBAKE® Breadmaker settings. This would cool the liquid ingredients and aff ect the way that the bread rises.

• You CANNOT use the “Crust Color” buttons for EXPRESSBAKE® Breadmaker setting breads. • DO NOT open the cover while making EXPRESSBAKE® Breadmaker setting breads. • If the loaf is hard to remove from the pan let it sit for about 5 minutes to cool. Gently

shake the bread out of the pan and wait for 15 minutes before slicing. • If you wish to bake another Loaf of bread, you must let the bread maker cool for

20 minutes with the cover open.• YOU CAN use standard bread mixes for EXPRESSBAKE® Breadmaker setting breads, but the

results may not be as good as the results when using the recipes within this book

EXPRESSBAKE® Breadmaker Setting Tips and Hints YeastAlways use a fast rising yeast. DO NOT use active dry yeast for EXPRESSBAKE® Breadmaker settings because the loaves will be much shorter when baked.

Liquids Always use hot water in the range of 115°–125° F. You must use a cooking thermometer to gauge the temperature; hotter water can kill the yeast while cooler water may not activate it.

Salt As a rule, you should use LESS salt for EXPRESSBAKE® Breadmaker setting breads. Less salt provides you with a higher loaf. Make sure to follow your Oster® Breadmaker recipe suggestions for best results.

Other Ingredients Make sure all other ingredients (like fl our, sugar, dry milk, butter, etc.) are at room temperature. Always use bread fl our for the EXPRESSBAKE® Breadmaker settings.

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Things You May Need to Buy • You should only use “Bread Machine” fl our for the EXPRESSBAKE® Breadmaker setting recipes. • You may need a cooking thermometer to measure the temperature of the water

you use in these recipes. You should only use hot water (between 115° and 125° F) for EXPRESSBAKE® Breadmaker setting recipes.

Although baking EXPRESSBAKE® Breadmaker setting breads is a little diff erent, the results and convenience are well worth it. The following recipe is a great one to try for your fi rst EXPRESSBAKE® Breadmaker setting loaf.

Traditional White Bread 1–1/2 lb. loafIngredients: 1 cup + 2 tablespoons 9 ounces total) of hot water (115° – 125°)2 tablespoons oil (room temperature)

Instructions:1 Carefully measure 1 cup and 2 tablespoons (9 ounces total) of hot water. Remember,

it’s a good idea to view the measuring cup at eye level to make sure you have measured exactly 1 cup and 2 tablespoons (9 ounces total).

2 Use a cooking thermometer to make sure the temperature of the water is between 115° – 125° F. When water is at the proper temperature, pour into the bread pan.

3 Carefully measure and add 2 tablespoons oil that is at room temperature.4 Carefully measure and add the salt and sugar to the bread pan.5 Measure and add exactly 3 cups of bread fl our to the bread pan. Remember to make sure

not to “overpack” the fl our into the cup. To avoid over packing, a good trick is to fi ll the measuring cup to overfl owing, then tap the side of the cup with a knife or spatula to remove air pockets. Level off the measuring cup with the knife or spatula.

6 Before adding the yeast, use your fi nger to form a well (hole) in the fl our where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure (again, leveling off ) 5 teaspoons of a fast-rising yeast and carefully pour it into the well you made in the fl our.

7 Carefully snap the baking pan into the breadmaker.8 Close the lid of the bread machine and plug the power cord into the wall outlet. The

following things will happen. The machine will “beep,” and the lights of the display will turn on. The time setting will say “3:25” hours.

9 Repeatedly press the “Menu Select” button to select the EXPRESSBAKE® Breadmaker (1.5LB) setting.

10 Press the “Start/Stop” button and your machine will start making bread. You will hear the breadmaker begin to mix the ingredients.

Note: It is important that you DO NOT press the “Start/Stop” button while the breadmaker is making bread. If you do, the machine will turn off and you will need to start over again, from scratch. Note: DO NOT raise the lid when using the EXPRESSBAKE® Breadmaker setting. Doing so can aff ect the rising of the dough.

2 tablespoons sugar1 teaspoon salt3 cups Bread Machine fl our5 teaspoons fast-rising yeast

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Caution: The breadmaker is very hot DO NOT handle the machine while it’s operating.

After the EXPRESSBAKE® Breadmaker setting bread is baked Caution: Do not put your face near the lid when you open the breadmaker, Hot steam may escape that could burn you.Important: The breadmaker has an automatic “keep warm” setting that will keep your bread warm for up to one hour, We recommend however to remove the bread from the breadmaker right away to preserve its freshness.

1 Use pot holders or oven mitts to carefully lift the pan by its handle from the breadmaker.2 Turn the pan upside down onto a cooling rack and gently shake it until the bread comes

out. If it sticks, take a rubber spatula (metal can damage the pan’s surface) and carefully go around the sides of the loaf until the bread comes out.

3 If the kneading blade comes out with the bread, use the included kneading blade removal tool to remove it from the loaf, Remember, it will be hot!

Allow the bread to cool for 15 minutes before slicing and enjoying it.Important: If you wish to make another loaf of bread right away, please allow the breadmaker to cool down for 10 to 15 minutes with the cover open and the pan removed.

Using the Delay TimerYou can delay the time your bread maker starts to have fresh bread ready when you get up in the morning or when you come from work. We recommend that before you use the Delay Timer, you try out a few recipes. Use recipes that have produced good results for you in the past. Important: You CANNOT use the Delay Timer for EXPRESSBAKE® Breadmaker settings.

Before using the Delay Timer: 1 Add all of the ingredients of the recipe. 2 Select the correct setting for the kind of bread you are making (French, Sweet, etc.). 3 Select the crust color.

Caution: Do not use recipes with ingredients that can spoil like eggs or milk.

To Use the Delay Timer: 1 Figure out how many hours and minutes there are between now and when you want

fi nal, baked bread. For example, if it is 8:00 AM and you want bread ready for dinner at 6:00 PM, that is 10 hours.

2 Use the delay timer up button to advance the time in 10 minute increments. In our example, you will do this until the timer reads “10:00.” If necessary, use the delay timer down button to decrease the time. (To advance the time quickly, simply press and hold down the delay timer up/down buttons.)

Important: If you make a mistake or wish to start over, press and hold down the “Start/Stop” button until you hear a beep, then press the “Start/Stop” button one more time. The display will show the original setting and cycle time. The delay timer is canceled and you can start again.

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3 When the delay timer is set where you want it, make sure to press the “Start/Stop” button. The colon “:” will fl ash and your bread will be ready when you planned.

Important: When using the delay timer during times of hot weather, you may wish to reduce the liquid in your recipe by 1 or 2 tablespoons. This is to prevent the dough from rising too much. You may also reduce the salt by 1/8 or 1/4 teaspoons and try cutting the amount of sugar you use by 1/4 teaspoon at a time.

Tips and HintsExperienced cooks consider bread making to be as much of an art as a science. Keep in mind that some recipes may require a little experimentation before they are exactly the way you want them. Just don’t give up. Still, there are special hints to ensuring quality bread almost every time.

Use Exact Measurements We’ve already mentioned how important it is to use exact measurements when baking bread, but it should be said again. Level off all dry ingredients and make sure that all liquid ingredients are measured in a glass cup with the markings clearly labeled on the side.

Use Fresh Ingredients You should always use fresh ingredients. The reasons are: • Flour - If you have stored your fl our for a long time, it may have become wet from

absorbing moisture, or dry, depending on the area of the country in which you live. We recommend using fresh bread fl our.

• Yeast - Fresh yeast is probably the most important ingredient in baking bread. If the yeast is not fresh, your bread may not rise. It is better to buy new yeast than to take a chance on yeast that has been stored for a long time.

You can test the freshness of your yeast. Simply fi ll a cup with warm water, then add and stir in 2 teaspoons of sugar. Sprinkle a few teaspoons of yeast on the surface of the water and wait. After 15 minutes, the yeast should foam and there should be distinct odor. If neither reaction happens, the yeast is old and should be thrown away.

Add Ingredients in the Correct Order Read all recipes from top to bottom, and remember:

- FIRST, liquid ingredients - SECOND, dry ingredients - LAST, yeast

Check the Doughball This is a secret well known by people who make bread the old fashioned way. While hand kneading the mixture, they adjust the consistency of the dough by adding a little fl our or a little water until the doughball is just right. Although the breadmaker kneads the dough for you, this secret is still true. Here’s what you should do.

If the doughball is too wetDuring the second kneading cycle, check the consistency of the doughball. If the doughball appears sticky or wet, like pancake batter, sprinkle in fl our, a tablespoon at a time, until the dough ball appears smooth, round, and dry and circles nicely in the pan.

Fluid Ounce(s) Cup(s) Tablespoon(s) Teaspoon(s)

8 = 1 = 16 = 48

7 = 7/8 = 14 = 42

6 = 3/4 = 12 = 36

5 = 5/8 = 10 = 30

4 = 1/2 = 8 = 24

3 = 3/8 = 6 = 18

2 = 1/4 = 4 = 12

1 = 1/8 = 2 = 6

= = 1 = 3

1/2 = 1 1/2

CARE & CLEANING

Taking Care of Your Bread MachineCaution: Do not put the breadmaker in water or in a dishwasher, Do not use benzene, scrubbing brushes, or chemical cleaners as these will damage the machine. Do not immerse in liquids. Press Stop Button and remove cord plug from wall outlet. Allow to cool.Use only a mild, non-abrasive cleaner to clean the breadmaker.

General cleaning 1 Remove all bread crumbs by wiping them away with a slightly damp cloth. 2 DO NOT bend the heating element which is located on the inside of the breadmaker.

Cleaning the baking pan and kneading blade 1 Wipe the baking pan and kneading blade with a damp cloth and dry completely.

2 DO NOT wash the pan or parts in the dishwasher. This will damage the fi nish of the pan and the other parts.

Caring for your bread maker 1 Keep your breadmaker clean at all times.

Caution: Do not use metal utensils with the breadmaker. This will damage the non-stick pan and other parts.

2 Don’t worry if the color of the bread pan changes over time. The color change is a result of steam and other moisture and does not aff ect the machine’s performance.

3 If you have trouble removing the kneading blade, place warm water in the bread pan for 10–15 minutes and this will loosen the blade.

Storing your breadmaker 1 Make sure the machine is clean and dry before storing. 2 Store the breadmaker with the lid closed. 3 Do not place heavy objects on the lid. 4 Remove the kneading blade and place inside the bread pan.

FAQs

TroubleshootingIf you experience diffi culties when operating the breadmaker, review the troubleshooting information in this section to fi nd a solution. If you are unable to fi nd a solution, please call our Consumer Relations Department at 1(800)334–0759.

If you have a power outage This unit has a memory function if the power goes out while you are using your breadmaker.

1 If the power goes out while working and is out for less than 6 min., when the power comes back on the unit will resume the program from where it left off .

2 If the power goes out while working and is out for more than 6 min., when the power comes back on the unit will not resume the program.

When the power is out for more than 6 min., when it comes back on, you should do the following:

1 Hold down the “Start/Stop” button for at least 3 seconds. If the display does not return to the time setting before the outage, unplug the bread maker and then plug it back in.

2 If the machine still does not start, hold down the “Start/Stop” button a second time for 3 seconds. Continue to unplug and re-plug the machine and hold down the “Start/Stop” button until the display returns to the cycle time before the power outage.

Understanding Display Information What do I do if my display does not light up?

Confi rm your breadmaker is plugged in.

What do I do if my display shows 0:00 and the colon “:” is fl ashing?There is no problem. This just means the baking cycle is over and the breadmaker is keeping your bread warm. Press the “Start/Stop” button to turn off the keep warm feature.

What do I do if my display shows “E00” or “E01” and continuously beeps?This happens when the internal temperature of the chamber is too high (>136°F) or too low (< –4°F). 1 Let the unit sit and come back to room temperature then check if it can operate again. 2 If it still does not operate, call the service center for repair.

What do I do if my display shows “EEE” and continuously beeps?Temperature sensor circuit is broken. Call the service center for repair.

What do I do if my display shows “HHH” and continuously beeps?Temperature sensor circuit is bypassed. Call the service center for repair.

Troubleshooting Breadmaker Problems What do I do if I see smoke or smell a burning odor from the back of the machine?

Ingredients have spilled out of the bread pan and into the machine itself. Stop the breadmaker and allow it to cool off . Clean the breadmaker before using it again. Please see the “Care & Cleaning” section of the manual.

What do I do if the dough does not mix?Make sure the baking pan and kneading blade are properly installed in the machine.

Troubleshooting Baking Problems What do I do if the sides of the bread collapse and the bottom of the bread is damp?

There are several possible solutions. The bread may have been left in the bread pan too long after baking. Remove the bread from the pan sooner and allow it to cool. Try using more fl our (a teaspoon at a time), or less yeast (1/4 teaspoon at a time), or less water or liquid (a teaspoon at a time). This could also be the result of forgetting to add salt to the recipe.

What do I do if the bread has a heavy, thick texture?Try using less fl our (a teaspoon at a time), or more yeast (1/4 teaspoon at a time). This could also be the result of using old fl our or the wrong type of fl our for the recipe.

What do I do if the bread is not baked completely in the center?Try using more fl our (a teaspoon more at a time), or less water or liquid (a teaspoon less at a time). Do not lift the lid too often during baking.

What do I do if the bread has a coarse or holey texture?This is usually the result of forgetting to add salt to the recipe.

What do I do if the bread rose too much?Try using less yeast (1/4 teaspoon less at a time). This could also be the result of forgetting to add salt to the recipe or forgetting to put the kneading blade into the baking pan.

What do I do if the bread did not rise enough?There are several possible solutions. Try using less fl our (a teaspoon less at a time), more yeast (1/4 teaspoon more at a time), or less water (a teaspoon less at a time). This could also be the result of:• forgetting to add salt to the recipe,• using old fl our or the wrong kind of fl our for the recipe,• using old yeast,• or not using hot water (except for the EXPRESSBAKE® Breadmaker cycles).

What do I do if the bread has a fl oured top?This is usually a result of using too much fl our or not enough water. Try using less fl our (a teaspoon or less at a time), or try using more yeast (1/4 teaspoon less at a time).

What do I do if the bread is too brown?This is usually the result of adding too much sugar to the recipe. Try using less sugar (1 tablespoon at a time). You can also try selecting a lighter crust color selection.

What do I do if the bread is not brown enough?This is usually the result of repeatedly lifting the lid of the bread machine or leaving the lid open while the bread is baking. Be sure the lid is shut while the breadmaker is in operation.

RECIPES

Basic Setting Recipes (Menu 1)Basic bread machine stages (for 1.5 lb. loaves)For the basic cycle, you can expect the following things to happen as the timer counts down to zero.

To begin: The ingredients are kneaded for the fi rst time (5 minutes)

At 3:13, the dough rests for 5 minutes

At 3:08, the dough is kneaded for the second time (20 minutes)

At 2:48, the dough begins to rise (39 minutes)

At 2:09, the dough is “punched down” (10 seconds)

At 2:09, the dough continues to rise (25 minutes and 50 seconds)

At 1:43, the dough is shaped (15 seconds)

At 1:43, the dough comes to the last period of rise (48 minutes and 45 seconds)

At 0:53, the dough begins to bake (53 minutes)

At 0:00, the bread is fi nished.

Note: Rapid Setting will reduce total time by about an hour.

Traditional White Bread Basic1.5 pound loaf1 cup water2 tablespoons butter or margarine1 and 1/2 teaspoons salt3 cups bread fl our2 tablespoons dry milk1 tablespoon sugar2 teaspoons active dry yeast

1 Measure and add liquid ingredients to the bread pan.

2 Measure and add dry ingredients (except yeast) to the bread pan.

3 Use your fi nger to form a well (hole) in the fl our where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.

4 Snap the baking pan into the breadmaker and close the lid.

5 Press the “Menu Select” button to choose the Basic setting.

6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb.

7 Press the “Crust Color” button to choose light, medium, dark or rapid crust.

8 Press the “Start/Stop” button.

2 pound loaf1 and 3/8 cups water2 tablespoons butter or margarine1 and 3/4 teaspoons salt4 cups bread fl our2 tablespoons dry milk2 tablespoons sugar2 and 1/4 teaspoons active dry yeast

Country White Bread (no Delay Timer) - 2 lb. loaf Basic1 cup warm milk (110°–115°F)1 and 1/2 tablespoons butter or margarine1 large egg1 and 1/2 teaspoons salt

1 Measure and add liquid ingredients to the bread pan.2 Measure and add dry ingredients (except yeast) to the bread pan.3 Use your fi nger to form a well (hole) in the fl our where you will pour the yeast. Yeast must NEVER

come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.

4 Snap the baking pan into the breadmaker and close the lid.5 Press the “Menu Select” button to choose the Basic setting.6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Crust Color” button to choose light, medium, dark or rapid crust. 8 Press the “Start/Stop” button.

Potato Bread - 2 lb. loaf Basic

1 and 3/8 cups water2 tablespoons butter or margarine1 and 1/4 teaspoons salt4 cups bread fl our

1 Measure and add liquid ingredients to the bread pan.2 Measure and add dry ingredients (except yeast) to the bread pan.3 Use your fi nger to form a well (hole) in the fl our where you wilt pour the yeast. Yeast must NEVER

come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well


Oatmeal Bread - 2 lb. loaf Basic

1 and 1/4 cups water3 tablespoons honey2 tablespoons butter or margarine3/4 cup quick-cook oats1 and 3/4 teaspoons salt

1 Measure and add liquid ingredients to the bread pan.2 Measure and add dry ingredients (except yeast) to the bread pan.3 Use your fi nger to form a well (hole) in the fl our where you will pour the yeast. Yeast must NEVER

come into contact with a Liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.


4 cups bread fl our1 and 1/2 tablespoons sugar2 teaspoons active dry yeast

2 tablespoons sugar1/4 cup instant potato fl akes2 tablespoons dry milk1 and 3/4 teaspoons active dry yeast

3 and 3/4 cups bread fl our2 tablespoons oat bran2 tablespoons dry milk2 teaspoons active dry yeast

2 pound loaf1 and 1/4 cups water2 tablespoons butter or margarine1 and 1/2 teaspoons salt4 cups bread pour3 tablespoons sugar2 tablespoons dry milk1 and 1/2 teaspoons cinnamon2 and 1/4 teaspoons active dry yeast1 cup raisins (see note below)

Raisin Bread (no Delay Timer) Basic1.5 pound loaf 7/8 cups water1 and 1/2 tablespoons butter or margarine1 teaspoon salt3 cups bread fl our2 tablespoons sugar1 and 1/2 tablespoons dry milk1 teaspoon cinnamon1 and 3/4 teaspoons active dry yeast3/4 cups raisins (see note below)



3 Use your fi nger to form a well (hole) in the fl our where you will pour the yeast. Yeast must NEVER come into contact with a Liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.






Note: When adding fruit ingredients like raisins, the bread machine will make a beeping signal during the kneading cycle. When the bread machine beeps during the kneading cycle. Raise the lid and sprinkle the raisins in, a few at a time, until they are kneaded with the dough.

Light Rye Bread - 1.5 lb. loaf Basic1 and 3/8 cups water1 and 1/2 tablespoons butter or margarine1 and 1/2 teaspoons salt3 cups bread fl our



3 Use your fi nger to form a well (hole) In the fl our where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.

4 Snap the baking pan into the breadmaker and close the lid





1 cup rye fl our2 tablespoons packed brown sugar2 teaspoons active dry yeast

European Setting Recipes (Menu 8)European Bread Machine Stages - (for 1.5 lb. loaves - loaf size is preset)For the European cycle you can expect the following things to happen as the timer counts down to zero.











Note: With the European Bread Program, the loaf size is set at 1.5 lbs. and the crust color can’t be changed.

Sourdough Bread EuropeanAll Ingredients at room temperature (70°–80°F)

1 and 1/4 cups sourdough starter (see ‘Sourdough Starter,” below)

3/4 cup warm water 1 and 3/4 teaspoons salt

1 Measure and add liquid Ingredients (including sourdough starter) to the bread pan.


3 Use your fi nger to form a well (hole) in the fl our where you will pour the yeast. Yeast must NEVER come Into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.


5 Press the “Menu Select” button to choose the European setting.


Sourdough Starter European2 and 1/4 teaspoons active dry yeast 2 cups warm water 2 cups all-purpose fl our

1 In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water. Let stand 10 minutes.

2 Add fl our: mix until thick batter forms. Batter need not be smooth.

3 Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap.

4 Let stand in warm place for 24 hours.

5 Stir; cover loosely Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour: stir once a day.

6 Cover loosely with a plastic wrap or plastic cover: refrigerate.

4 cups bread fl our 3 tablespoons sugar 1 and 3/4 teaspoons active dry yeast

To Replenish Starter After using a portion of starter, replenish with equal amounts of fl our and warm water. For example,if 1–1/4 cups (10 oz.) of starter were removed to make bread, replenish remaining starter with 1–1/4 cups warm water and 1–1/4 cups fl our. Stir well to blend. Cover and let stand in warm place until bubbly, 3 to 5 hours. Store starter in a loosely covered glass container in the refrigerator. If not used at the end of one week remove 1 cup starter and discard: then replenish with equal amounts of fl our and warm water as instructed above.

Hints for Successful Sourdough Baking • Always make starter in a glass container. Never store in metal containers or use metal utensils.

The starter will react with the metal.

• All ingredients, including starter, should be at room temperature (70°– 80°F). Cold ingredients will slow down the activity of the yeast.

• When removing starter, always replenish it. Let stand at room temperature for 3 to 5 hours, until bubbles start to form. Cover and refrigerate.

• If starter separates (liquid forms on the surface), stir until blended before using.

• If the liquid that forms on the surface of starter turns pink in color at any time, discard the starter and start over again with fresh ingredients.

• Important: Sourdough bread made in an automatic bread maker requires the addition of yeast. The starter’s strength and the rising times in the breadmaker are not suffi cient to allow for proper rising without the use of additional yeast.

French Setting Recipes (Menu 2)

French Bread Machine Stages (for 1.5 lb. loaves)For the French cycle you can expect the following things to happen as the timer counts down to zero.












French Countryside Bread - 2 lb. loaf French1 and 3/8 cups water 1 and 1/2 tablespoons vegetable or olive oil 1 and 1/2 teaspoons salt




4 Snap the baking pan into the bread maker and close the lid.

5 Press the “Menu Select” button to choose the French setting.




Italian Herb Bread - 2 lb. loaf French1 and 1/4 cups water 1 and 1/2 tablespoons vegetable or olive oil 1 teaspoon salt 3 and 1/2 cups bread fl our 2 teaspoons sugar1 tablespoon dried parsley





5 Press the “Menu Select” button to choose the French setting.




1/4 cup grated parmesan cheese 2 teaspoons dried onion fl akes 1/2 teaspoon dried basil 1/2 teaspoon garlic powder 2 teaspoons active dry yeast

4 cups bread fl our 1 tablespoon sugar 2 teaspoons active dry yeast

Sweet Setting Recipes (Menu 4)

Sweet Bread Machine Stages (for 1.5 lb. loaves)For the Sweet bread cycle you can expect the following things to happen as the timer counts down to zero.











Note: With the Sweet Bread Program, crust color can’t be changed.

Springtime favorite Bread (no Delay Timer) - 1.5 lb. loaf Sweet1 cup water 1/4 cup butter or margarine 1 large egg 1 and 1/2 teaspoon vanilla extract1 and 1/4 teaspoons almond extract 1 teaspoon salt





5 Press the “Menu Select” button to choose the Sweet setting.



Note: When adding fruit ingredients like raisins, the bread machine will make a beeping signal during the kneading cycle. Raise the lid and sprinkle the raisins in, a few at a time, until they are kneaded with the dough.

3 and 3/4 cups bread fl our 1/2 cup sugar 3 tablespoons dry milk 2 teaspoons active dry yeast 3/4 cup raisins 1 and 1/2 teaspoons of shredded orange peel

Cottage Cheese and Chive Bread (no Delay Timer) -1.5 lb. loaf Sweet3/8 cups water 1 cup of cottage cheese 1 egg 2 tablespoons butter or margarine 1 and 1/2 teaspoons salt








Special Winter Bread (no Delay Timer) - 1.5 lb. loaf Sweet7/8 cups water 2 tablespoons butter or margarine 1 large egg1/4 cup molasses








3 and 3/4 cups bread fl our 3 tablespoons dried chives 2 and 1/2 tablespoons sugar 2 and 1/4 teaspoons active dry yeast

1/4 cup corn meal2 and 3/4 cups bread fl our 2/3 cup whole wheat fl our 2 and 1/4 teaspoons active dry yeast

Apple Walnut Bread - 1.5 lb. loaf Sweet3/4 cup unsweetened apple sauce 3/8 cups apple juice 3 tablespoons butter or margarine 1 large egg 1 teaspoon salt 4 cups bread fl our








Note: When adding fruit ingredients like raisins, the bread machine will make a beeping signal during the kneading cycle. Raise the lid and sprinkle the raisins in, a few at a time, until they are kneaded with the dough.

EXPRESSBAKE® SettingSetting Recipes (Menus 5 and 6)EXPRESSBAKE® Bread Machine StagesFor the EXPRESSBAKE® Breadmaker cycle you can expect the following things to happen as the timer counts down to zero.

To begin: The ingredients are kneaded (15 minutes)


At 0:35, the dough begin to bake (35 minutes)


Important: You CANNOT use the delay timer for EXPRESSBAKE® Breadmaker setting breads. You CANNOT change the crust color.

1/4 cup packed brown sugar 1 and 1/4 teaspoons cinnamon 1/2 teaspoon baking soda 2 teaspoons active dry yeast 1/2 cup chopped walnuts

White Bread EXPRESSBAKE1.5 pound loaf 1 cup and 2 tablespoons hot water (115°–125°F)2 tablespoons oil 2 tablespoons sugar1 teaspoon salt 3 cups bread fl our 5 teaspoons fast rising yeast

Important: Carefully measure the hot water and make sure it is between 115°–125°F by using a cooking thermometer.





5 Press the “Menu Select” button to choose the Express Bake settinga. Express Bake (1.5LB) for 1.5 pound loavesb. Express Bake (2.0LB) for 2 pound loaves


Cheese & Rye Bread EXPRESSBAKE1.5 pound loaf 1 cup and 2 tablespoons hot water (115°–125°F)1 tablespoon oil 1 tablespoon sugar1 teaspoon salt 2 and 1/2 cups bread fl our 1/2 cup rye fl our1 tablespoon grated Parmesan cheese1 cup shredded cheddar cheese 5 teaspoons fast rising yeast








2 pound loaf 1 and 1/2 cups hot water (115°–125°F)3 tablespoons oil 3 tablespoons sugar1 and 1/2 teaspoons salt4 cups bread fl our 2 tablespoons fast rising yeast

2 pound loaf 1 and 1/2 cups hot water (115°–125°F)4 teaspoons oil 2 tablespoons sugar1 and 1/2 teaspoons salt3 and 1/4 cups bread fl our2/3 cup rye fl our2 tablespoons grated Parmesan cheese1 and 1/4 cups shredded cheddar cheese 2 tablespoons fast rising yeast

Onion Soup Bread EXPRESSBAKE1.5 pound loaf 1 cup and 2 tablespoons

hot water (115°–125°F)2 tablespoons oil 2 tablespoons sugar3 cups bread fl our 2 tablespoons dry onion soup mix 4 and 1/2 teaspoons fast rising yeast








Whole Wheat Setting Recipes (Menu 3)Whole Wheat Bread Machine Stages (for 1.5 lb. loaves)For the Whole Wheat bread cycle you can expect the following things to happen as the timer counts down to zero.












2 pound loaf 1 and 1/2 cups + 1 tablespoon

hot water (115°–125°F) 3 tablespoons oil 3 tablespoons sugar4 cups bread fl our3 tablespoons dry onion soup mix 2 tablespoons fast rising yeast

100% Whole Wheat Bread - 2 lb. loaf Wheat1 and 5/8 cups water 1/3 cup packed brown sugar 2 teaspoons salt 4 and 2/3 cups whole wheat fl our 3 teaspoons active dry yeast





5 Press the “Menu Select” button to choose the Whole Wheat setting




Honey Grain Bread Wheat1.5 pound loaf 1 cup water 2 tablespoons butter or margarine 1 and 1/2 tablespoons honey 1 teaspoon salt 2 and 1/4 cups bread fl our 1 cup whole wheat fl our 1/2 cup quick cook oats 2 teaspoons active dry yeast





5 Press the “Menu Select” button to choose the Whole Wheat setting




2 pound loaf 1 and 3/8 cups water 2 and 1/2 tablespoons butter or margarine 2 tablespoons honey 1 and 3/4 teaspoons salt 2 and 1/2 cups bread fl our 1 and 1/4 cups whole wheat fl our 2/3 cup quick cook oats 2 and 1/4 teaspoons active dry yeast

Honey Wheat Bread - 1.5 lb. loaf Wheat1 and 1/8 cups water 2 tablespoons butter or margarine 4 tablespoons honey 1 teaspoon salt

1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your fi nger to form a well (hole) in the fl our where you will pour the yeast. Yeast must NEVER


4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the Whole Wheat setting6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Crust Color” button to choose light, medium, dark or rapid crust. 8 Press the “Start/Stop” button.

Summer Wheat Bread - 1.5 lb. loaf Wheat1 and 3/8 cups water 1 and 1/2 tablespoons vegetable oil 2 tablespoons molasses1 and 1/2 teaspoons salt



4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the Whole Wheat setting6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Crust Color” button to choose light, medium, dark or rapid crust. 8 Press the “Start/Stop” button.

Buttermilk Bread - 1.5 lb. loaf Wheat1 and 1/4 cups water 1 and 1/2 tablespoon butter or margarine 1 teaspoon white vinegar 2 tablespoons packed brown sugar 2 cups bread fl our 1 cup whole wheat fl our



4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the Whole Wheat setting6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Crust Color” button to choose light, medium, dark or rapid crust.


3 and 1/2 cups bread fl our 1 cup wheat fl ake cereal 2 tablespoons wheat bran cereal 2 teaspoons active dry yeast

2 cups bread fl our 2 cups whole wheat fl our 2 teaspoons active dry yeast

1 cup rye fl our 2 tablespoons powdered buttermilk 1 tablespoon vital gluten 1 and 1/2 teaspoons caraway seeds 2 teaspoons active dry yeast

Dough/Pasta Setting Recipes (Menus 9 and 10) Dough/Pasta Bread Machine StagesFor the Dough/Pasta cycle you can expect the following things to happen as the timer counts down to zero.Dough/Pasta:To begin: The ingredients are kneaded for the fi rst time (5 minutes)




At 0:00, the dough is fi nished.

Bagel Dough:To begin: The ingredients are kneaded for the fi rst time (20 minutes)



At 0:00, the dough is fi nished.

Dough recipe ingredients (2 lbs.):2 teaspoons oil2 teaspoons salt2 teaspoons dry milk1 teaspoon sugar

Bagel dough recipe ingredients:1 and 3/4 cups water1 and 1/2 teaspoon honey1 and 1/2 teaspoon salt

4 and 1/2 cups fl our1 and 3/4 cups water1 teaspoon active dry yeast

3 cups fl our1 and 1/2 teaspoon active dry yeast

Dough Instructions 1 Put ingredients in bread pan and put the bread pan into the breadmaker.

2 Press the “Menu Select” button to choose either the dough or bagel dough setting (if making bagel dough).

3 Press the “Start/Stop” button. The display will begin counting down the time on the Dough setting. When dough is ready, the unit will signal and the display will read “0:00.”

4 Press “Start/Stop” button and hold it down until you hear a beep and the display clears.

5 To remove the bread pan, grasp the handle fi rmly and lift the pan out.

Note: The pan does not get hot when using the dough setting.

Preparing Dough for Baking 1 Lightly sprinkle all-purpose fl our onto a pastry mat or board. Using a rubber spatula or wooden

spoon, remove dough from the bread pan and place on lightly fl oured surface. Knead by hand 2 or 3 times to release the air. If the dough is easy to handle without fl our, shape on a lightly oiled, clean countertop.

2 Shape dough into your favorite rolls, coff ee cake, etc. (suggestions follow). Place on greased baking pan. Cover dough with a clean cloth and let rise until almost doubled in size (about 1 hour).

3 Bake as directed in the recipe. Remove from pan and cool on a wire rack or serve warm.

Variations for Shaping Dough Easy Dinner Rolls Divide dough into 12 equal pieces, shape into balls and place in greased muffi n cups. Cover, let rise and bake as directed. Makes 12.

SwirlsLightly grease baking sheet. Divide dough into 10 equal pieces. On a lightly fl oured surface, using your hand, roll each piece into a pencil like strand about 10 inches long. Beginning at one end of the strand, continue wrapping each piece around the center to form a swirl. Place rolls 2 to 3 inches apart on prepared baking sheet. Cover, let rise and bake as directed. Makes 10.

ButterhornsLightly grease baking sheet and set aside. On a lightly fl oured surface, roll dough into a 12-inch circle. Brush dough with melted butter. Cut into 12 wedges. To shape rolls, begin at wide end of wedge and roll towards the point. Place rolls point side down, 2 to 3 inches apart, on prepared baking sheet. Cover, let rise and bake as directed. Makes 12.

Rising To Reduce Rising Time of Dough Preheat conventional oven to 200°F for 5 minutes, then turn off oven. Shape dough, place on baking pan as directed and cover with a clean kitchen towel. Place dough in oven until doubled in size. This will reduce rising time by about one half.

Recipes using whole grain or unrefi ned fl ours contain less gluten and may not rise as much as those using white bread fl our. As a result, these heavier breads may fall slightly in the center. This is normal and will not aff ect the taste of the bread. Wheat gluten can also be added to improve the shape and volume of bread made with low gluten fl ours.

StoringKeeping Your Bread Fresh There are no preservatives in your homemade bread, so store cooled loaf in a lightly sealed plastic bag. If desired, enclose a stalk of celery in the bag to keep bread fresh longer. Do not store in the refrigerator as this causes bread to dry out faster.

Bread Pretzel Dough

All ingredients at room temperature (70–80°F)

2 cups bread fl our 1 and1/2 teaspoon active dry yeast 1/4 teaspoon salt 1/2 teaspoon sugar

1 Measure all ingredients into bread pan, except egg and coarse salt.

2 Press and hold down the “Start/Stop” button to clear the display.

3 Press the “Menu Select” button to choose the dough setting.




7 Preheat oven to 450°F.

8 Divide dough into 12 pieces. Roll each into 8-inch rope. Form into pretzel shape or leave in stick shape. Place on a greased cookie sheet, brush each with beaten egg. Sprinkle with coarse salt.

9 Bake in preheated oven for 12 to 15 minutes.

Butter Rolls (no Delay Timer) Dough

All ingredients at room temperature (70–80°F), except milk

2 tablespoons sugar 1 teaspoon salt 2 and 3/4 cups bread fl our2 teaspoon active dry yeast

1 Measure all ingredients into bread pan.






7 Shape as desired (see “Variations for Shaping Dough,” pg. 32).

8 Bake at 350°F for 25 to 30 minutes. Makes 12 rolls.

7/8 cup water 1 to 2 tablespoons coarse (Kosher) salt 1 egg, slightly beaten

1/4 cup water 1 egg 3/4 to 7/8 cup milk 1/4 cup butter

Coff ee Cake (no Delay Timer) Dough

All ingredients at room temperature (70–80°F), except milk

1/4 cup sugar 1 teaspoon salt 2 and 1/4 cups bread fl our 2 teaspoons active dry yeast







7 Pat dough into greased 9-inch round, or 5 x 7-inch oblong cake pan.

8 Add topping. Makes 1 coff ee cake. (See “Topping” recipe, right.)

Topping Dough

2 tablespoons butter, melted 1 teaspoon ground cinnamon

Powdered Sugar Glaze, optional (see recipe below)

1 Drizzle butter over dough.

2 In a small bowl, mix sugar, cinnamon and nuts; sprinkle onto butter. Cover; let rise in warm place about 30 minutes.

3 Bake in preheated oven (375°F) 20 to 25 minutes, until golden brown.

4 Cool 10 minutes in pan on rack.

5 Drizzle with powdered sugar glaze if desired. Makes enough to cover one coff ee cake

Powdered Sugar Glaze Dough

(for Coff ee Cakes and Sweet Rolls)

1 cup sifted powdered sugar 1 or 2 tablespoons water or milk

1 In a small bowl, combine all ingredients and blend until smooth.

2 Spread or drizzle glaze on slightly warm coff ee cake or sweet rolls. Makes enough to cover 1 coff ee cake.

1 egg yolk 3/4 to 7/8 cup milk 1 tablespoon butter or margarine

1/2 cup sugar 1/2 cup chopped pecans

1 teaspoon butter or margarine, softened 1/2 teaspoon vanilla

Pizza Crust Dough

All ingredients at room temperature (70–80°F)

1.5 pound 1/2 teaspoon salt 3 cups all-purpose fl our 1–1/2 teaspoon active dry yeast 1 cup water 2 tablespoons olive oil or vegetable oil







7 Pat dough into 12 x 15-inch jelly roll pan or greased 12-inch round (1–1/2 pound recipe) or 14-inch round pizza pan (2 pound recipe).

8 Preheat oven to 400°F.

9 Spread pizza sauce over dough. Sprinkle toppings over sauce.

10 Bake 15 to 20 minutes or until crust is golden brown.

Pizza Toppings (optional) 1 cup (8 oz) prepared pizza sauce 1/2 lb. bulk pork sausage, browned and drained 1/3 cup chopped onions 1 pkg. (3–4 oz) sliced pepperoni 1 can (4 oz) mushroom stems and pieces, drained 1 cup chopped green peppers

Pasta Recipes Dough

Basic Pasta (no Delay Timer) All ingredients should be at room temperature (70–80°F)

2 cups all-purpose fl our 1 cup semolina fl our 1 teaspoon salt




4 Press the “Start/Stop” button and allow it to mix 8 to 10 minutes. Then press the “Start/Stop” button again to cancel.

5 Remove dough and roll out on lightly fl oured surface. Roll to 1/8-inch thickness. Dust with fl our if dough is sticky.

6 Cut into 1/8-inch strips for narrow noodles or 1/4-inch for medium noodles. Cook noodles in a large pot of boiling, salted water for 10 to 15 minutes. Drain in colander.

2 pound 3/4 teaspoon salt 4 cups all-purpose fl our 2 teaspoon active dry yeast 1–3/8 cup water 3 tablespoons olive oil or vegetable oil

1 tablespoon olive oil or vegetable oil 7/8 cup water

Jam Setting Recipes (Menu 11) (Jams and Marmalades)

Jam Bread Machine StagesFor the Jam cycle you can expect the following things to happen as the timer counts down to zero.



At 0:00, the Jam is fi nished.

Strawberry Jam (no Delay Timer) Jam1 cup sugar 1 tablespoon powdered low-sugar fruit pectin



3 Press the “Menu Select” button to choose the jam setting.

4 Press the “Start/Stop” button. The display will begin counting down the time on the Jam setting. When jam is ready, the unit will signal and the display will read “0:00.”

5 Using hot pads, remove bread pan. Pour jam into containers; cover. Refrigerate to set. Makes about 3 cups.

Orange Marmalade (no Delay Timer) Jam1–1/4 cups sugar 2 tablespoons powdered low-sugar fruit pectin

1 With a vegetable peeler, shave off the bright layer of peel from one orange and the lemon; chop fi nely.

2 Remove and discard remaining white peel from orange and lemon.

3 Peel remaining oranges, and discard peels. Slice fruit into 1/2-inch pieces.

4 Combine chopped peels, fruit, sugar and pectin in bread pan.





Frozen Berry Jam (no Delay Timer) Jam1–3/4 cups sugar 1 package (10 to 12 oz) frozen berries

(strawberries and raspberries are ideal)






1–1/2 cups fresh strawberries, sliced 2 teaspoons lemon juice

3 large oranges 1 lemon

1 pouch (3 oz) liquid fruit pectin 1 tablespoon lemon juice

Glazes After rolls rise, just before baking, gently apply desired glaze with a pastry brush. Bake as directed in the recipe.

• For a shiny golden crust, use Egg Glaze or Egg Yolk Glaze.

• For a shiny chewy crust, use Egg White Glaze (crust will be lighter in color).

Egg Glaze Mix 1 slightly beaten egg with 1 Tbsp. water or milk.

Egg Yolk Glaze Mix 1 slightly beaten egg yolk with 1 Tbsp. water or milk.

Egg White Glaze Mix 1 slightly beaten egg white with 1 Tbsp. water.

Note: To keep unused egg yolk fresh for several days, cover with cold water and storein refrigerator in a covered container.

Garlic Butter Mix: 1/4 cup margarine or butter, softened 1/8 tsp. garlic powder

Herb-Cheese Butter Mix: 1/4 cup margarine or butter, softened 1 Tbsp. grated Parmesan cheese 1 tsp. chopped fresh parsley 1/4 tsp. dried oregano leaves Dash of garlic salt

Italian Herb Butter Mix: 1/4 cup margarine or butter, softened 1/2 tsp. Italian seasoning Dash of salt

Choco-Banana Spread Mix: 1/3 cup mashed ripe banana 1/2 cup semi-sweet chocolate chips, melted

Ham and Swiss Spread Mix: 1 package (3 oz) cream cheese, softened 2 Tbsp. fi nely chopped, fully cooked, smoked ham 1 Tbsp. shredded Swiss cheese 1/2 tsp. prepared mustard

Herb-Cream Cheese Spread Mix: 1 container (4 oz) whipped cream cheese 1 tsp. chopped fresh or 1/2 tsp. dried dill weed 1 small clove garlic, fi nely chopped

Honey-Walnut Spread Mix: 1 package (3 oz) cream cheese, softened 1 Tbsp. chopped walnuts 2 tsp. honey

Ripe Olive Spread Cover and mix in food processor or blender until slightly coarse:

1–1/2 cups pitted, ripe olives 3 Tbsp. olive oil 3 Tbsp. capers, drained 3 fl at anchovy fi llets, drained 1 tsp. Italian seasoning 2 cloves garlic

Browned Butter Glaze 2 Tbsp. margarine or butter 2/3 cup powdered sugar 1/2 tsp. vanilla 3 to 4 tsp. milk

Heat margarine in a 1-quart saucepan over medium heat until light brown; cool. Stir in powdered sugar and vanilla. Stir in milk until smooth and thin enough to drizzle.

Cinnamon Glaze Mix until thin enough to drizzle:

1/2 cup powdered sugar 1/4 tsp. ground cinnamon 1–1/2 to 2 tsp. water

Citrus Glaze Mix until thin enough to drizzle:

1/2 cup powdered sugar 1 tsp. grated lemon or orange peel 1–1/2 to 2 tsp. lemon or orange juice

Creamy Vanilla Glaze Mix until thin enough to drizzle:

1/2 cup powdered sugar 1/4 tsp. vanilla 1–1/2 to 2 tsp. milk

| Ta b l e o f C o n t e n t s |

White

Applesauce Oatmeal Bread .............................................. 1Bran Bread ............................................................................. 1Country White Bread ....................................................... 2English Muffin Bread ....................................................... 2French Bread ........................................................................ 3Honey Oatmeal Bread ....................................................... 3Oatmeal Bread ...................................................................... 4Old-Fashioned White Bread .......................................... 4Yogurt Bread ........................................................................ 5

Whole Wheat100% Whole Wheat Bread ..................................................650% Whole Wheat Bread .....................................................6Buttermilk Wheat Bread.....................................................7Carrot Wheat Bread .............................................................7Cracked Wheat Bread ..........................................................8Granola Bread .........................................................................8Multi-Grain French ..............................................................9Multi-Grain Wheat Bread ..................................................9Shredded Wheat Bread ..................................................... 10Sunflower Oat Wheat Bread .......................................... 10Wheat Barley Bread ........................................................... 11Wheat Berry Bread ............................................................. 11Wheat Bran Bread ............................................................... 12Wheat ‘N Yogurt Bread .................................................... 12Whole Wheat Oat Bran Bread ...................................... 13

HerbDill Bread ............................................................................. 14French Garlic Bread ........................................................ 14Garlic Bread ......................................................................... 15Herb Bread ............................................................................ 15Italian Herb Bread............................................................. 16

Potato

Potato Chive Bread ............................................................ 17Potato Bread ......................................................................... 17

Rye

Classic Rye Bread ................................................................ 18Pumpernickel Rye Bread .................................................. 18Tomato Basil Rye Bread .................................................... 19

Sourdough

Sourdough Bread................................................................ 20 Sourdough Wheat Bread ................................................. 20

Sweet Bread

Apricot Almond Bread ..................................................... 21Apricot Almond Bread (Version 2) .............................. 21Boston Brown Bread ......................................................... 22Carrot Raisin Bread .......................................................... 22Cinnamon Oatmeal Raisin Bread .................................. 23Cranberry Pecan Bread .................................................... 23Oatmeal Maple Pecan Bread .......................................... 24Orange Wheat Bread ......................................................... 24Panettone ............................................................................... 25Raisin Bran Bread ............................................................... 25Raisin Bread .......................................................................... 26Spiced Fruit Bread .............................................................. 26Stollen Bread ....................................................................... 27

Variety

Cheese Bread ........................................................................ 28Chili Bean Bread ................................................................. 28Egg Bread ............................................................................... 29Peanut Butter Bread ......................................................... 29Swiss Jalapeño Beer Bread ............................................... 30Zucchini Bread .................................................................... 30

Wh i t e B r e a d R e c i p e s 1

| W h i t e |

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 4 fl oz ( ½ c) 4 fl oz ( ½ c)Applesauce, unsweetened ½ c ¾ cVegetable Oil 2 tbsp 3 tbspSugar 2 tbsp 3 tbspSalt 1 tsp 1 ½ tspOats, quick or old-fashioned ½ c ½ cBread Flour 2 ¼ c 3 cActive Dry Yeast 2 ¼ tsp 1 tbsp

A p p l e s a u c e Oat m e a l B r e a d

A great tasting all-purpose bread.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1tbsp) 9 fl oz (1 c + 2 tbsp) 12 fl oz (1 ½ c)Honey 1 tbsp 2 tbsp 3 tbspButter or Margarine 1 tbsp 2 tbsp 2 tbspBran Flakes Cereal 2/3 c 1 c 1 ¼ cBread Flour 2 c 2 2/3 c 3 ¾ cDry Milk 1 tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

B r a n B r e a d

Add ready-to-eat bran flakes cereal to this recipe for a different texture and taste, plus added fiber and nutrition. Do not crush bran flakes into measuring cup when measuring.

Flakes will become crushed during the kneading period.


INGREDIENTS 1 Pound Loaf 1½ Pound LoafWater 7 fl oz (¾ cup + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp)Butter or Margarine 2 tsp 1 tbspBread Flour 2 c 3 cYellow Cornmeal 3 tbsp ¼ cDry Milk 2 tbsp 3 tbspSugar 1 ½ tbsp 2 tbspSalt ¾ tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp

E n g l i s h M u f f i n B r e a d

Here’s a bread that has the great taste of English muffins, but that you can make at home in your breadmaker.

This bread is great toasted!

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 10 fl oz (1 ¼ c) 12 fl oz (1 ½ c)Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 c 3 ⅓ c 4 cDry Milk 1 tbsp 2 tbsp 2 tbspSugar 1 ½ tbsp 1 ½ tbsp 2 tbspSalt 1 tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

This recipe uses water rather than milk which gives it a crispier crust. A classic white bread that everyone will love.

C o u n t ry Wh i t e B r e a d

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 fl oz (¾ c) 9 ½ fl oz (1 c + 3 tbsp) 13 fl oz (1 ½ c + 2 tbsp)Honey 2 tbsp 2 tbsp 2 tbspButter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 1 ½ c 2 ⅓ c 3 ½ cOats, quick or old-fashioned ⅔ c 1 c 1 c Dry Milk 1 tbsp 2 tbsp 2 tbspSalt ¾ tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

H o n e y Oat m e a l B r e a d

Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. A very light textured bread with a crispy crust.

A good, all-purpose bread.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 10 ½ fl oz (1 ¼ c + 1 tbsp) 12 ½ fl oz (1 ½ c + 1 tbsp)Butter or Margarine 1 ½ tsp 1 tubs 1 ½ tbspBread Flour 2 ½ c 3 ⅓ c 4 ¼ cSugar 1 tsp 1 ½ tsp 2 tspSalt ¾ tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 tsp 2 tsp 2 ¼ tsp

F r e n c h B r e a d

Crusty on the outside, chewy on the inside. Just the way it should be!



INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafMilk, 80° F 7 fl oz (¾ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbspBread Flour 2 c 2 ½ cOat, quick or old fashioned ½ c ¾ cBrown Sugar, packed 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

Oat m e a l B r e a d

A basic white bread with a touch of oats and hint of brown sugar. Made with milk, the crust is tender.

Use old-fashioned or quick cooking oats, not instant oatmeal.

INGREDIENTS 1 Pound Loaf 1½ Pound Loaf 2 Pound LoafMilk 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) 13 fl oz (1½ c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 c 3 c 4 cSugar 1 tbsp 1½ tbsp 2 tbspSalt 1 tsp 1½ tsp 1 ½ tspActive Dry Yeast 1½ tsp 2 tsp 2¼ tsp

This recipe is made with milk for a tender crust and fine texture. Just like Grandma used to make, now you can too!

O l d Fa s h i o n e d Wh i t e B r e a d


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 3 ½ fl oz (¼ c + 3 tbsp) 5 fl oz (½ c + 2 tbsp)Butter or Margarine 1 ½ tbsp 2 tbspPlain, Non-Fat Yogurt ⅓ c ½ cBread Flour 2 c 3 cDry Milk 1 ½ tbsp 2 tbspSugar 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Yo g u rt B r e a d

The addition of plain yogurt adds a little tang to this bread, but very subtle. A good basic, general purpose bread.

Wh e a t B r e a d R e c i p e s 6

| W h o l e W h e a t |

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp) 11 ½ fl oz (1 ¼ c + 3 tbsp)Egg, large 1 1 1Molasses 2 tsp 1 tbsp 1 ½ tbspHoney 2 tsp 1 tbsp 1 ½ tbspButter or Margarine 1 ½ tbsp 2 tbsp 2 tbspWhole Wheat Flour 2 ⅓ c 3 ⅓ c 4 ¼ cDry Milk 1 tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle at wheat setting will provide great results. If bread collapses during the baking period, add 1 or 1 ½

tablespoons of vital wheat gluten to recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found in most health food stores.

1 0 0 % Wh o l e Wh e at B r e a d

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 fl oz (¾ c) 10 ½ fl oz (1 ¼ c + 1 tbsp) 12 fl oz (1 ½ c)Honey 2 tsp 1 tbsp 1 ½ tbspButter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 1 c 1 ⅔ c 2 cWhole Wheat Flour 1 c 1 ⅔ c 2 cBrown Sugar, packed 1 tbsp 2 tbsp 2 tbspDry Milk 1 tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

5 0 % Wh o l e Wh e at B r e a d

For those that like a lighter textured wheat bread, this is the recipe for you. Contains equal amounts of bread and whole wheat flour.


INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafButtermilk, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 10 ½ fl oz (1 ¼ c +1 tbsp) 14 fl oz (1 ¾ c)Butter or Margarine 1 ½ tbsp 2 tbsp 2 tbspBread Flour ⅔ c 1 c 1 ⅓ cWhole Wheat Flour 1 ⅓ c 2 c 2 ⅔ cBrown Sugar, packed 1 ½ tbsp 2 tbsp 3 tbspSalt 1 tsp 1 ½ tsp 1 ½ tspBaking Soda ⅛ tsp ¼ tsp ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

Bu t t e r m i l k Wh e at B r e a d

A moist, light textured wheat bread that’s sure to please. A great bread for sandwiches.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 8 fl oz (1 c)Butter or Margarine 1 tbsp 2 tbspShredded Carrot 1/3 c ½ cBread Flour ¾ c 1 cWhole Wheat Flour 1 ½ c 2 cBrown Sugar, packed 2 tbsp 3 tbspDry Milk 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Ground Nuts, optional ¼ c ⅓ cRaisins, optional ¼ c ⅓ c

C a r r o t Wh e at B r e a d

Shredded carrot adds a little color and flavor to this wheat bread. Good for sandwiches or with hearty soups.

Nut or raisins may also be added for extra flavor.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 fl oz ( ½ c + 2 tbsp) 6 fl oz (¾ c)Plain, non-fat Yogurt ⅓ c ½ cButter or Margarine 1 ½ tbsp 2 tbspBread Flour 2 c 2 ⅓ cWhole Wheat Flour ⅓ c ½ cGranola Cereal ⅓ c ½ cBrown Sugar, packed 1 ½ tbsp 2 tbspDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

G r a n o l a B r e a d

Granola breakfast cereal, non-fat plain yogurt and a little whole wheat flour add fiber and great taste to this bread. Good toasted or for sandwiches.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 fl oz (¾ c) 8 ½ fl oz (1 c + 1 tbsp) 13 fl oz (1 ½ c + 2 tbsp)Butter or Margarine 2 tsp 1 tbsp 2 tbspBread Flour 1 ¼ c 1 ¾ c 2 ½ cWhole Wheat Flour ⅔ c 1 c 1 ⅓ cCracked Wheat Cereal ⅓ c ½ c ⅔ cBrown Sugar, packed 1 ½ tbsp 2 tbsp 3 tbspSalt ¾ tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

C r a c k e d Wh e at B r e a d

The addition of cracked wheat to this recipe adds a little crunch and, of course, more fiber. A light, yet hearty and satisfying bread.


INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 7 ½ fl oz (¾ c + 3 tbsp) 10 fl oz (1 ¼ c) 12 fl oz (1 ½ c)Butter or Margarine 1 ½ tsp 1 tbsp 1 ½ tbspBread Flour 1 ½ c 2 c 3 cWhole Wheat Flour ¾ c 1 c 1 c7-Grain Cereal ¼ c ½ c ½ cSalt ¾ tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 tsp 2 tsp 2 ¼ tsp

M u lt i - G r a i n F r e n c h

Seven grain cereal adds fiber to this French bread. Seven grain cereal is available in most health food stores and contains such grains as wheat, oats, millet, triticale, soybeans, buckwheat and yellow corn.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp)Honey 2 tbsp 3 tbspButter or Margarine 1 ½ tbsp 2 tbspWhole Wheat Flour ¼ c 1 ¾ cBread Flour ¾ c 1 c7-Grain Cereal ¼ c ½ cDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

M u lt i - G r a i n Wh e at B r e a d

This whole wheat bread has a little crunch due to the addition of 7-grain cereal. A light textured, but fiber-filled bread, it’s good toasted or for sandwiches.

7-grain cereal can be found at most health food stores.

Wh e a t B r e a d R e c i p e s 1 0

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp) 13 fl oz (1 ½ c + 2 tbsp)Butter or Margarine 1 ½ tbsp 2 tbsp 2 tbspShredded Wheat Cereal 1 ½ large biscuits, broken

up (1 c)2 large biscuits, broken up (1 ½ c)

2 large biscuits, broken up (1 ½ c)

Bread Flour 2 c 2 ⅔ c 3 ¾ cBrown Sugar, packed 1 ½ tbsp 2 tbsp 3 tbspDry Milk 1 ½ tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

S h r e d d e d Wh e at B r e a d

Add a couple of large shredded wheat cereal biscuits to this bread for added fiber and nutrition. The cereal blends right into the dough.

Well worth a try if you have some cereal on hand.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp)Honey 2 tbsp 3 tbspButter or Margarine 1 ½ tbsp 2 tbspBread Flour ⅔ c 1 cWhole Wheat Flour 1 ½ c 2 cOats, quick or old-fashioned ¼ c ⅓ cSunflower Seeds, salted ¼ c ⅓ cSalt ¾ tsp 1 tspActive Dry Yeast 1 tsp 1 ½ tsp

S u n f l ow e r Oat Wh e at B r e a d

Sunflower seeds, oats and honey add a nutty flavor to this wheat bread which uses both whole wheat flour and bread flour.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf

Water, 80° F 6 fl oz (¾ c) 8 ½ fl oz (1 c + 1 tbsp)Honey 1 ½ tbsp 2 tbspButter or Margarine 1 tbsp 2 tbspBread Flour 1 c 1 ½ cWhole Wheat Flour 1 c 1 ½ cRolled Barley Flakes 1/3 c ½ cDry Milk 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Wh e at Ba r l e y B r e a d

Bread flour, whole wheat flour and barley flakes create a great sandwich bread.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 7 fl oz (¾ c + 2 tbsp)Vegetable Oil 2 tsp 1 tbspButter or Margarine 1 ½ tbsp 2 tbspHoney 1 ½ tbsp 2 tbspMolasses 2 tsp 1 tbspWhole Wheat Flour 1 ½ c 2 cBread Flour ⅔ c 1 cWheat Berries, soaked and drained ⅓ c ½ cWheat Germ 1 ½ tbsp 2 tbspDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Wh e at B e r ry B r e a d

Add soaked wheat berries to this recipe for added fiber and crunch. Wheat berries must be soaked to soften before using and can be found at health food stores.

Bakes into a picture perfect loaf.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)Honey 1 ½ tbsp 2 tbspButter or Margarine 1 tbsp 2 tbspBread Flour 2 c 2 ¾ cUnprocessed Wheat Bran 1/3 c ½ cDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Wh e at B r a n B r e a d

This bread includes unprocessed wheat bran for higher nutritional value, plus it’s sweetened with honey.

INGREDIENTS 1 Pound 1 ½ Pound 2 Pound LoafWater, 80° F 8 fl oz (1 c) 9 fl oz (1 c + 2 tbsp)Plain Nonfat Yogurt ½ c 2/3 cButter or Margarine 2 tbsp 2 tbspBread Flour 1 ⅓ c 1 ½ cWhole Wheat Flour 2 c 2 ¾ cDry Milk 2 tbsp 2 tbspBrown Sugar, packed 2 tbsp 2 tbspSalt 1 ¼ tsp 1 ½ tspActive Dry Yeast 2 tsp 2 ¼ tsp

Wh e at ‘ N Yo g u rt B r e a d

Use plain, non-fat yogurt as part of the liquid for this light textured wheat bread. A good, all purpose bread everyone will like.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp)Honey 1 tbsp 1 ½ tbspButter or Margarine 2 tsp 1 tbspBread Flour 1 ¼ c 1 ½ cWhole Wheat Flour ¾ c 1 ¼ cDry Oat Bran Cereal ⅓ c ½ cDry Milk 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tbspActive Dry Yeast ½ tsp 2 tsp

Wh o l e Wh e at Oat B r a n B r e a d

A combination of bread flour, whole wheat flour and dry oat bran cereal sweetened with honey. Bakes into a nice loaf with a light texture.

H e r b B r e a d R e c i p e s 1 4

| H e r b |

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp)Butter or Margarine 2 tsp 1 tbspBread Flour 2 ¼ c 3 ¼ cChopped Green Onion Tops 1 ½ tsp 2 tspChopped Garlic Cloves 1 tsp 1 ½ tspSugar 1 tsp 1 ½ tspSalt ¾ tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp

F r e n c h G a r l i c B r e a d

Chopped green onion and fresh garlic turn this French bread into a taste-tempting treat that smells wonderful while baking. Especially good with seafood, pasta dishes or salads.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) 12 fl oz (1 ½ c)Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 c 3 c 4 cSugar 1 ½ tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ½ tsp 1 ½ tspDill Weed 2 tsp 1 tbsp 1 ½ tbspDry Milk 1 tbsp 1 ½ tbsp 2 tbspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

D i l l B r e a d

A very light textured bread with a hint of dill. Serve with soups, salads or as a warm loaf with dinner.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafEvaporated Milk, 80° 5 ½ fl oz (⅔ c) 8 fl oz (1 c)Water, 80° F 2 fl oz (¼ c) 2 ⅔ fl oz (⅓ c)Vegetable Oil 2 tsp 1 tbspSugar 1 ½ tbsp 2 ½ tbspSalt 1 ¼ tsp 1 ½ tspCelery Seed ¾ tsp 1 tspRubbed Sage ¾ tsp 1 ¼ tspGround Ginger pinch ⅛ tspMarjoram pinch ⅛ tspBread Flour 2 c 3 cCornmeal ¼ c ⅓ cActive Dry Yeast 1 ½ tsp 2 ¼ tsp

H e r b B r e a d

The combination of herbs used in this bread will make your tastebuds come to life.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) 12 fl oz (1 ½ c)Butter or Margarine 2 tsp 1 tbsp 2 tbspBread Flour 2 c 3 c 4 cDry Milk 2 tsp 1 tbsp 2 tbspSugar 2 tsp 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tsp 1 ½ tspDried Parsley Flakes 2 tsp 1 tbsp 1 ½ tbspGarlic Powder ½ - 1 tsp (to taste) ¾ - 1 tsp (to taste) 1 – 1 ½ tsp (to taste) Active Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

G a r l i c B r e a d

Delightful aroma. Serve warm with your favorite Italian pasta dish.


INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 8 ½ fl oz (1 c + 1 tbsp) 12 fl oz (1 ½ c)Butter or Margarine 1 ½ tbsp 2 tbsp 2 tbspBread Flour 1 ¾ c 2 ¾ c 4 cDry Milk 2 tsp 1 tbsp 1 ½ tbspSugar 2 tsp 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tsp 1 ½ tspGrated Parmesan Cheese 1 tbsp 2 tbsp 3 tbspItalian Seasoning 1 ½ tsp 2 tsp 2 ½ tspActive Dry Yeast 1 ¼ tsp 1 ½ tsp 2 ¼ tsp

I ta l i a n H e r b B r e a d

Grated Parmesan cheese and Italian seasoning add a little zing to Italian Bread. Serve as a warm loaf with your favorite Italian dish, or slice it thick,

butter and toast or grill to brown.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp) 8 fl oz (1 c)Butter or Margarine 1 tbsp 1 ½ tspMashed Potatoes, leftover ⅓ c ½ cBread Flour 2 c 3 cDry Milk 1 tbsp 1 ½ tbspSugar 1 tbsp 1 ½ tbspFreeze-dried Chives 2 tsp 1 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Po tat o C h i v e B r e a d

A fun variation of Potato Bread adding more flavor to go with your favorite soups and more.

INGREDIENTS 1 Pound Loaf 1½ Pound Loaf 2 Pound LoafWater, 80° F 6 ½ fl oz ( ¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp) 13 fl oz (1½ c + 2 tbsp)Butter or Margarine 1 tbsp 1 ½ tbsp 2 tbspBread Flour 2 c 3 c 3 ¾ cInstant Potato Flakes ⅓ c ½ c ⅔ cDry Milk 1 tbp 1 ½ tbsp 2 tbspSugar 1 tbsp 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

Po tat o B r e a d

An old-time favorite, updated using instant potato flakes. Save liquid from cooling potatoes to replace water in this recipe for added flavor.

| P o t a t o |

P o t a t o B r e a d R e c i p e s 1 7

R y e B r e a d R e c i p e s 1 8

| R y e B r e a d |

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp) 8 ½ fl oz (1 c + 1 tbsp) 12 fl oz (1 ½ c)Molasses 1 ½ tbsp 2 tbsp 2 tbspButter or Margarine 2 tbsp 3 tbsp 3 tbspBread Flour 1 ½ c 2 ¼ c 2 ⅔ cMedium Rye Flour ⅓ c ½ c ⅔ cWhole Wheat Flour ⅓ c ½ c ⅔ cCocoa, unsweetened 1 tbsp 2 tbsp 2 ½ tbspSalt 1 tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

P u m p e r n i c k e l R y e B r e a d

A little bit of cocoa gives this bread its characteristic dark color. A good bread for a hearty sandwich.

C l a s s i c R y e B r e a d

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 2 ½ fl oz (⅔ c) 10 fl oz (1 ¼ c) 12 fl oz (1 ½ c)Butter or Margarine 2 tsp 1 tbsp 1 tbspBread Flour 1 1/3 c 2 1/3 c 3 cMedium Rye Flour 2/3 c 1 c 1 ¼ cDry Milk 2 tsp 2 tbsp 2 tbspSugar 1 ½ tbsp 1 ½ tbsp 1 ½ tbspSalt ½ tsp 1 ¼ tsp 1 ½ tspCaraway Seed 1 tsp 2 tsp 2 tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure.

C l a s s i c R y e B r e a d

R y e B r e a d R e c i p e s 1 9

To m at o Ba s i l R y e B r e a d

A great bread to serve with soups and salads.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)Vegetable Oil 1 tbsp 2 tbspSun-Dried Tomatoes 4 halves 6 halvesSugar 2 tbsp 3 tbspSalt 1 tsp 1 ½ tspBread Flour 1 ¾ c 2 ⅓ cMedium Rye Flour ½ c 1 cDried Basil Leaves 1 ½ tsp 2 tspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

S o u r d o u g h B r e a d R e c i p e s 2 0

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 4 fl oz (½ c) 6 fl oz (¾ c) 6 fl oz (¾ c)Sourdough Starter, room temp ⅔ c 1 c 1 ¼ cMolasses 2 tsp 1 tbsp 1 tbsp

Bread Flour 1 c 1 ½ c 1 tbspWhole Wheat Flour 1 c 1 ½ c 1 ¾ cSalt ¾ tsp 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

S o u r d o u g h Wh e at B r e a d

Use the same starter as for the Sourdough bread. This is a heartier sourdough bread as it uses half bread flour and half whole wheat flour.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 4 fl oz (½ c) 5 fl oz (½ c + 2 tbsp) 6 ½ fl oz (¾ c + 1 tbsp)Sourdough Starter, room temp ⅔ c 1 c 1 ¼ cBread Flour 2 c 2 ¾ c 3 ½ c

Sugar 2 tsp 1 tbsp 1 ½ tbspSalt ¾ tsp 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

S o u r d o u g h B r e a d

Make your own sourdough starter for this bread. Once made, it will last a long time providing you take proper care of it.

Share with friends.

| S o u r d o u g h |

S w e e t B r e a d R e c i p e s 2 1

| S w e e t B r e a d |

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf

Water, 80° F 2 fl oz (¼ c) 4 fl oz (½ c)Gerber Baby Food, apricots with tapioca (1) 6 oz jar (1) 6 oz jarVegetable Oil 2 tbsp 3 tbspAlmond Extract 1 tsp 1 ½ tspSugar 2 tbsp 3 tbspSalt 1 tsp 1 ½ tspBread Flour 2 ½ c 3 ¼ cActive Dry Yeast 2 ¼ tsp 1 tbsp

Dried Apricots, quartered ½ c ⅔ cSlivered Almonds ½ c ⅔ c

A p r i c o t A l m o n d B r e a d

Apricots and almonds turn this bread into a delightful breakfast bread. It’s even great for lunch with a salad.

Do not add more apricots than recommended as the consistency of the dough will be affected.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 10 fl oz (1 ¼ c) 11 ½ fl oz (1 ¼ c + 3 tbsp)Butter or Margarine 2 tbsp 2 tbsp

Bread Flour 3 ¼ c 3 ¾ cDry Milk 2 tbsp 2 tbspBrown Sugar, packed 2 tbsp 3 tbspSalt 1 ¼ tsp 1 ½ tspGround Nutmeg ½ tsp ¾ tspActive Dry Yeast 2 tsp 2 ¼ tsp

Chopped, dried Apricots ½ c ⅔ c

Blanched, slivered Almonds ¼ c ⅓ c

A p r i c o t A l m o n d B r e a d ( Ve r s i o n 2 )

A slight variation of the above recipe.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)Mayonnaise 2 tbsp 3 tbspGrated Carrots ⅓ c ½ cBread Flour 2 c 3 ¼ cSugar 2 tbsp 3 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

Raisins ¼ c ⅓ c

C a r r o t R a i s i n B r e a d

A great-tasting variation of an old favorite. The carrots not only add more color but more flavor, too.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafButtermilk, 80° F 5 fl oz (½ c + 2 tbsp) 8 fl oz (1 c)Egg, large 1 1Molasses 1 tbsp ¼ cButter or Margarine 1 tbsp 2 tbspBread Flour 1 ½ c 2 ¼ cWhole Wheat Flour ¼ c ½ cRye Flour ¼ c ½ cBrown Sugar, packed 1 tbsp 1 tbspSalt ½ tsp ¾ tspBaking Soda ¼ tsp ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Slivered Almonds ¼ c ⅓ cRaisins ¼ c ½ c

B o s t o n B r ow n B r e a d

This recipe uses a combination of flours and is sweetened with molasses and brown sugar with a crunch of almonds.


INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafMilk 8 fl oz (1 c) 11 fl oz (1 ¼ c + 2 tbsp) 13 fl oz (1 ½ c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 c 2 ¾ c 3 ¼ cOats, quick or old-fashioned ½ c ¾ c 1 cBrown Sugar, packed 1 tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ¼ tsp 1 ½ tspGround Cinnamon 1 tsp 1 tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

Raisins ⅓ c ½ c ⅔ c

C i n n a m o n Oat m e a l R a i s i n B r e a d

A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick-cooking oats, not instant oatmeal.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafMilk, 80° F 2 ½ fl oz (¼ c + 1 tbsp) 3 ½ fl oz (¼ c + 3 tbsp)Egg, large 1 1Fresh Orange Sections ¼ c ¼ cVegetable Oil 1 tbsp 2 tbspSugar 2 tbsp 3 tbspSalt ¾ tsp 1 ¼ tspBread Flour 2 ¼ c 3 cActive Dry Yeast 1 ½ tsp 2 ¼ tsp

Fresh Whole Cranberries ½ c ⅔ cGrated Orange Peel 2 tsp 1 tbspPecan Halves ¼ c ⅓ c

C r a n b e r ry P e c a n B r e a d

A great bread for Thanksgiving or other holidays when cranberries are available.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 7 fl oz (3⁄4 c + 2 tbsp)Maple Flavored Syrup 3 tbsp ⅓ cButter or Margarine 1 tbsp 2 tbspBread Flour 2 c 2 ½ cOats, quick or old-fashioned ½ c ¾ cDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Chopped Pecans ⅓ c ½ c

Oat m e a l M a p l e P e c a n B r e a d

A slight variation to typical oatmeal bread with the addition of pecans. Use either old-fashioned or quick-cooking oats, not instant oatmeal.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafOrange Juice 2 ½ fl oz (¼ c + 1 tbsp) 4 fl oz (½ c)Water, 80° F 4 fl oz (½ c) 5 ½ fl oz (⅔ c)Butter or Margarine 1 ½ tbsp 2 tbspBread Flour ⅔ c 1 cWhole Wheat Flour 1 ⅓ c 2 cWheat Germ 3 tbsp ¼ cGrated Orange Peel 1 ½ tbsp 2 tbspSugar 1 ½ tbsp 2 tbspDry Milk 2 tsp 1 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

O r a n g e Wh e at B r e a d

This recipe has both orange juice and grated orange peel to add a citrus flavor. A light textured breakfast-type bread worth trying.


INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 4 fl oz (½ c) 4 ½ fl oz ( ½ c + 1 tbsp) 8 fl oz (1 c)

Egg, large 1 2 2Vanilla Extract ¼ tsp ½ tsp ½ tspButter or Margarine 2 tbsp ¼ c 3 tbspBread Flour 2 c 3 c 4 cSugar 2 tbsp ¼ c 3 tbspSalt ½ tsp ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp ½ tsp 2 ¼ tsp

Raisins ¼ c ½ c ½ cMixed Fruit and Peel ¼ c ½ c ½ cSlivered Almonds 1 tbsp 2 tbsp 3 tbspGrated Lemon Peel 1 tbsp 2 tbsp 2 tbsp

Pa n e t t o n e

This recipe originated in Italy where it is still a favorite holiday fruit bread.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp) 12 fl oz (1 ½ c)Honey 2 tsp 1 tbsp 3 tbspButter or Margarine 1 tbsp 2 tbsp 2 tbspRaisin Bran Cereal 1 c 1 ½ c 2 cRaisins ⅓ c ½ c ¾ cBread Flour 2 c 2 ⅔ c 3 ¾ cDry Milk 1 ½ tbsp 2 tbsp 2 tbspSalt ¾ tsp 1 tsp 1 ½ tspGround Cinnamon ¾ tsp 1tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

R a i s i n B r a n B r e a d

What better bread to wake up to in the morning! Warm from the breadmaker or toasted, a great way to start the day.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 10 ½ fl oz (1 ¼ c + 1 tbsp) 12 ½ fl oz (1 ½ c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 c 3 ⅓ c 4 cDry Milk 1 tbsp 2 tbsp 2 tbspSugar 1 tbsp 2 tbsp 2 ½ tbspSalt 1 tsp 1 ½ tsp 1 ¾ tspGround Cinnamon ½ tsp 1 tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

Raisins ½ c ¾ c 1 cChopped Nuts ¼ c ¼ c ⅓ c

R a i s i n B r e a d

An absolutely delightful way to start the day!


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 1 ½ fl oz (3 tbsp) 1 fl oz (2 tbsp)Cottage Cheese, 80° F ⅓ c ¾ cEgg, large 1 2Vegetable Oil 1 ½ tbsp 2 tbspBread Flour 2 c 3 cSugar 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspGround Nutmeg ¼ tsp ½ tspGround Cloves pinch ⅛ tspGround Mace pinch ⅛ tspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

Raisins ¼ c ⅓ cCraisins (dried cranberries) ¼ c ⅓ c

A spicy twist to a holiday tradition.

S p i c e d F r u i t B r e a d


INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 5 fl oz (⅔ c) 7 ½ fl oz (¾ c + 2 tbsp) 8 ½ fl oz (1 c + 1 tbsp)Butter or Margarine 1 ½ tbsp 2 tbsp 2 tbspBread Flour 2 c 2 ½ c 4 tbspSugar 1 tbsp 1 ½ tbsp 3 tbspSalt ½ tsp 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

Red Candied Cherries 2 tbsp ¼ c ⅓ cGreen Candied Cherries 2 tbsp ¼ c ⅓ cRaisins ¼ c ¼ c ⅓ cChopped Nuts ⅓ c ½ c ⅓ c

S t o l l e n B r e a d

This is the easy way to make stollen bread for the holidays or any time of the year. After baking, dust with powdered sugar or drizzle with a powdered sugar icing before slicing.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 4 ½ fl oz (½ c + 1 tbsp) 7 fl oz (¾ c + 2 tbsp)Vegetable Oil 1 tbsp 2 tbspFat-Free Refried Beans ¾ c 1 cSugar 2 tbsp 3 tbspSalt ¾ tsp 1 tspBread Flour 2 c 3 cCorn Meal 1/3 c ½ cChili Powder 1 ½ tsp 2 tspDried Onion Flakes 1 ½ tsp 1 tbspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

C h i l i B e a n B r e a d

A bread recipe with a southwestern flair.

Va r i e t y B r e a d R e c i p e s 2 8

| Va r i e t y |

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 4 fl oz (½ c) 6 fl oz (¾ c) 10 fl oz (1 ¼ c)Egg, large 1 1 1Butter or Margarine 1 tbsp 1 ½ tbsp 2 tbspBread Flour 2 c 2 ¾ c 4 cSugar 2 tsp 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

Shredded Sharp Cheddar Cheese, frozen ½ c ¾ c 1 c

C h e e s e B r e a d

A hint of sharp cheddar cheese adds a delightful flavor to this bread. Make sure the shredded cheese is frozen when added at the alert for best results.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)Peanut Butter, creamy or chunky ⅓ c ½ cHoney 1 tbsp 1 tbspBread Flour 2 c 2 ¾ cSugar 1 ½ tbsp 2 tbspSalt ¼ tsp ½ tspActive Dry Yeast 2 tsp 2 ½ tsp

P e a n u t Bu t t e r B r e a d

This recipe is for all the peanut better lovers. Use creamy or chunky-style peanut butter.

All that's left is to spread on the jelly after it is baked.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafMilk 5 ½ fl oz (⅔ c) 6 ½ fl oz (¾ c + 1 tbsp) 9 ½ fl oz (1 c + 3 tbsp)Egg, large 1 2 2Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 ¼ c 3 ¼ c 4 cSugar 1 ½ tsp 1 ½ tbsp 2 tbspSalt 1 tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

E g g B r e a d

Eggs add a special flavor to this bread. A very tender bread due to using both eggs and milk.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 2 fl oz (¼ c) 4 fl oz (½ c)Egg, large 1 1Butter or Margarine 1 tbsp 2 tbspShredded Zucchini, blotted dry ⅔ c 1 cBread Flour 2 c 3 cChopped Nuts ¼ c ½ cDry Milk 1 tbsp 2 tbspSugar 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspGround Cinnamon 1 tsp 1 ½ tspGround Cloves ¼ tsp ½ tspGround Nutmeg ⅛ tsp ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp

Z u c c h i n i B r e a d

Make this bread when you have a little extra zucchini to use from your garden. Make sure to blot the shredded zucchini dry, as it contains a lot of water.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafBeer, 80° F, foam removed 6 fl oz (¾ c) 8 fl oz (1 c)Vegetable Oil 1 tbsp 2 tbspMedium Rye Flour ½ c ¾ cBread Flour 1 ¾ c + 1 tbsp 2 ½ c + 2 tbspSugar 1 tbsp 2 tbspSalt ¾ tsp 1 tspGrated Swiss Cheese ⅓ c ½ cChopped Jalapeño Peppers, well drained 1 tbsp 1 ½ tbspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

S w i s s J a l a p e ñ o B e e r B r e a d

If you like jalapeños, you’ll love this recipe!

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